As a Chef, and Research & Development Associate at Goya Foods, Inc., Carey is immersed in her passion of the culinary arts. In Goya’s culinary center – La Cocina Goya® – Carey develops, tests, and edits recipes while working alongside her R&D Colleagues developing new GOYA® products.
With more than 1,600 GOYA® products at her fingertips, Carey develops traditional Latin American dishes as well as new and creative recipes for non-Hispanics looking to expand their palates. “The best part about being a Chef at Goya is experimenting with so many authentic, top-quality ingredients that Goya has to offer,” Carey says.
While these recipes deliver on taste, they remain achievable for everyone. “It is my philosophy to design recipes that inspire confidence in the kitchen,” Carey says. “When a recipe is easy to follow, the process of preparing the meal becomes as enjoyable as sharing it among friends and family.”
Carey’s recipes have been featured in print ads, TV commercials, product labels, supermarket demos and on the corporate website, goya.com. Carey also oversees the culinary side of recipe photo shoots and TV commercials, working closely with stylists and photographers.
Carey is the author of the book The Best of La Cocina Goya® Spain (Nov., ’10) and spearheaded the project of creating Goya’s special-edition 75th Anniversary cookbook set, The Best of La Cocina Goya® (Nov., ’10). This collector’s series consists of six bilingual cookbooks featuring traditional recipes from Mexico, Central America, South America, the Caribbean, Spain as well as Latin Fusion.
Prior to her position at Goya, Carey worked in the test kitchens of Saveur, a leading gourmet food, wine and travel magazine where she developed, tested styled recipes for publication. She also authored cooking technique articles.
Carey also worked as a food editor at First for Women magazine where she served as the culinary advice columnist, edited the recipes and wrote the editorial content for the 25-page cookbook section of the magazine.
Carey earned a Grand Diploma in Culinary Arts with Distinguished Honors from the French Culinary Institute and graduated Magna Cum Laude with a B.A. in Journalism and Spanish from Lehigh University. She lived in Madrid, Spain where she studied Spanish and learned the art of cooking authentic Iberian cuisine from her host mother.